Pork Florentine Pinwheels with Tropical Kona Coffee Sauce
2005 Kona Coffee Recipe Contest :: 1st Place Amateur Division
2007 Gilroy Garlic Festival Cook-off – 3rd Place
Servings: 20 to 24
Prep Time: 30 minutes
Cook Time: 45 minutes.
The sauce makes this dish unique. I combined pineapple, liliko’i juice with the coffee and beef stock giving it a rich flavor. It’s worth the time to make the sauce.
Preheat oven to 375° F.
Ingredients:
4 lbs. pork sirloin Roast, sliced 1″ thick
Stuffing:
2 Tablespoons butter
2 Tablespoons olive oil
¼ cup mushrooms, chopped
½ cup chopped red onions
3 Tlbs minced garlic
2 cups spinach, chopped
½-cup artichoke hearts drain & chopped
¼ cup toasted macadamia nuts, chopped
½ teaspoon, dried summer savory
2 Tlbs. fresh parsley, chopped
¼-cup Panko bread crumbs
½ teaspoon dried basil
3 tablespoons heavy cream
Salt & pepper to taste
Toothpicks
Directions:
- Slice the pork 1-inch thick; place the pork between two pieces of plastic wrap. Pound the pork using a meat mallet until the meat is roughly 1/4 inch thick.
- Season the pork with salt and pepper and leave in the plastic wrap, this will make it easier to roll later. Set aside.
- Heat butter in a large skillet, add onions, and sauté until soft. Add mushrooms and sauté until soft. Add chopped garlic, summer savory, basil, salt and pepper and cook for 5-6 minutes.
- Add the heavy cream, artichoke hearts and spinach; cook until the cream evaporates, about 2 minutes.
- Remove from the heat and add the parsley, roasted nuts and enough breadcrumbs to tighten the mixture, allow the mixture to cool.
- Lay the pork out, place about 2 tablespoons of stuffing on the pork, roll the meat (jelly roll style), secure with toothpicks. Chill for 30 minutes.
- In a heavy ovenproof skillet, heat the pan, add the olive oil and sear the meat on all sides.
- Place the skillet in the oven, uncovered for 8-12 minutes to finish cooking.
- Remove the pork rolls from the oven and allow to rest.
- Remove toothpicks; slice the meat into rounds, serve with Kona Coffee Tropical Sauce.
Kona Coffee Tropical Sauce:
- 1 cup strong Kiele O Kona 100% Kona Coffee
- 2 cups beef stock
- 3 Tablespoons balsamic vinegar
- 1teaspoon Dijon mustard
- 1 tablespoon Liliko’i Juice or Orange Juice
- 6 garlic gloves, sliced
- 3 to 4 Hawaiian Chili Peppers, minced, or pepper flakes
- 1 Cup Pineapple Juice
- 2 Tablespoon Honey
- ¼ cup Chardonnay
- 1-3 Tablespoons butter
- Salt and fresh ground black pepper, to taste
- 1 teaspoon cornstarch mixed with coffee, to thicken
Directions:
- In a small saucepan combine, beef stock, Kona Coffee, Liliko’i juice or orange juice, pineapple juice, Balsamic vinegar, whisk in the mustard, add the garlic gloves, honey & chili peppers.
- Cook until the mixture reduces by half. Strain the mixture and return to saucepan, add and chardonnay and simmer for 5 to 10 minutes.
- Wisk in butter and thicken with cornstarch, adjust seasonings keep warm.
- If the sauce becomes too thick, add a little coffee.
Notes:
Liliko’i is Hawaiian passionfruit. Substitution: orange juice.
Substitute Chicken Breast for the Pork and prepare the same way as the Pork.